A thick cucumber, mint and yoghurt raita brings coolness and crunch alongside spicy dishes, fritters or grilled vegetables. Salt and drain the cucumber first so it does not water down the yoghurt.
Ingredients
- 1/2 large, coarsely grated Cucumber
- 2 tbsp, finely chopped Mint
- 300g Natural yoghurt
- 1/2 Lemon
- 1/4 tsp Ground cumin
- 1/4 tsp, divided Fine salt
- 1/8 tsp Black pepper
Equipment
Coarse grater · Sieve · Clean tea towel · Mixing bowl
Method
- Coarsely grate the cucumber into a sieve set over a bowl. Sprinkle with half the salt and leave for 5 minutes, then squeeze firmly in clean hands or a clean tea towel until most of the liquid has drained.
- Spoon the yoghurt into a bowl and stir until smooth. Finely grate in a little lemon zest, then add 1–2 tsp lemon juice, the squeezed cucumber, chopped mint, cumin, remaining salt and black pepper.
- Fold together gently so the cucumber remains distinct. Taste and adjust the lemon, mint and seasoning; add lemon juice a little at a time so the yoghurt stays creamy.
- Cover and chill for 10 minutes if time allows, then serve cold. Keep the bowl refrigerated between servings.
Allotment tip
If the cucumber is mature and seedy, halve it lengthways and scrape out the watery seed core before grating.
Serving suggestions
Serve with fritters, curry, flatbread or grilled courgettes. Spoon onto the plate just before eating rather than leaving it warm on a buffet.
Seasonal allotment note
Freshly picked outdoor cucumbers are usually most plentiful in summer; greenhouse cucumbers work well when properly ripe and firm.
Ingredient swaps
Use thick Greek-style natural yoghurt for a richer raita. An unsweetened, thick plant-based yoghurt can make a dairy-free version, though the flavour and texture will vary; check its label. Dill can replace mint.
Allergens: Milk (yoghurt)
Storing leftovers
Cover and keep chilled; because it contains fresh grated cucumber, make only what you can use promptly and eat within 24 hours. Do not leave it at room temperature for extended serving.